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Edible dahlia?

Posted by zeedman 5_Great_Lakes (My Page) on
Mon, May 15, 06 at 1:26

I read about "edible dahlias" in William Weaver's book "Heirloom Vegetable Gardening". He hinted that they were similar to Yacon, which will not mature in my climate; and since a member of my family is diabetic, I am very interested in trying this as a crop.

Growing dahlias as a vegetable is undoubtedly sacrilege to some of you... but could anyone shed some light on this? I am assuming that all are "edible", but perhaps only certain kinds are palatable.


Follow-Up Postings:

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RE: Edible dahlia?

As far as I know they all taste the same. I have a good recipe for a dahlia bread that's similar to zuccinni bread & quite good if you add enough cinnamon to it! I don't think they taste good as a veggie- bland & somewhat astringent.
They were originally taken to the old world- Spain -from the new world- Mexico -as a veggie but didn't make it as food just as flowers!


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RE: Edible dahlia?

Weaver decribed the edible dahlia as a double-flowering red variety cultivated by the Nanticoke Indians of Maryland, 100 or so years ago.


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RE: Edible dahlia?

Beth Hanson in the book "Buried Treasures: Tasty Tubers of
the World" pages 38-39 lists all 30 species of the
Dahlia family as edible. She does state that Dahlia
imperialis, the Imperial or Tree Dahlia, is used as
food in its native Central America. It grows to 15 feet?
Wow! How many tubers can such a large plant produce?


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